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Raspberry Almond Cream Scones

Scones

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These homemade raspberry almond cream scones are rich, flaky, and full of sweet, fresh raspberries. Plus, these raspberry almond scones begin with an easy scone recipe that uses simple ingredients, making the recipe come together quickly!

homemade raspberry scones with toasted almonds

We love these raspberry cream scones!! And this raspberry scone recipe makes for a perfect spring or summer breakfast, brunch, or afternoon snack!

raspberry almond scones with glaze and toasted almonds

All right, so despite my penchant for being in bed by ten, spending my Saturday mornings with Ina, having back spasms when I cough, and my overall grandma-esque actions, I am in fact in my 20s.

Which, according to 63% of the population (100% made up statistic), places me in the “millennial” generation.

(I find this slightly confusing, as, I would assume millennial should refer to anyone born after the millennium, aka, the year 2000. But apparently my 90s generation is also, somehow, considered part of the millennial generation.)

If push came to shove, I’d prefer to call myself a “generation y-er;” however, I’m going to level with you right now. I don’t particularly love either term, and I would prefer not to be lumped in either category.

(I’m pulling a Stevie and going my own way.)

flaky raspberry cream scones

One sounds like a scientific test case while the other is a punchline that comes with generalized stereotypes, like the one claiming millennials no longer eat cereal.

Because that is a dirty lie.

If I’m considered a millennial, I’m breaking down this no-cereal stereotype, because I cannot live in a world where cereal and milk do not exist in my fridge.

If it weren’t for Life or Blueberry Morning (although I’m pretty sure this has been discontinued for the second time and I’m so bitter about this I can’t handle it), I’d be midnight-snacking on snickerdoodles, strawberry ice cream, and probably some leftover neapolitan cake.

#cerealsaveslives

(Why I used that phrase for that hashtag is a mystery to even me. 🤷🏻‍♀️)

easy raspberry almond scones on plate

When I’m not eating or proclaiming my love for cereal and distaste for hasty generalizations, it’s safe to say a buttery, flaky scone recipe isn’t far from my mind. (These raspberry almond scones? ALWAYS on my mind.)

Now, I have a really big thing for biscuits (it was such a big deal that back in college I would get multiple texts from people on the mornings the caf was serving biscuits for breakfast–and I would eat them with a side of Life cereal I may or may not have brought with me to the caf).

Scones remind me of a sweetened version of a biscuit, so naturally, I’m about as obsessed with them as one can be about carbs, sugar, and biscuit-like things.

What I do love about a classic scone recipe is that it can be jazzed up in a variety of ways. While this recipe is for Raspberry Almond Cream Scones, you could make these Strawberry Cream Cheese ones or these citrusy orange scones (one of my personal favs!).

baked raspberry scones with toasted almonds

Learn how to make scones with these Raspberry Almond Cream Scones Tips & Tricks!

  • Making homemade scones is super simple. It all begins with a basic scone dough, which is made in just one bowl. Once the dough has come together, it’s patted into a circle, cut into triangles, and baked until golden brown. Easy, right??
  • Now, to break it down a little more, when it comes to making scone dough, you can either do it by hand or with a standing mixer (with the paddle attachment on a low speed). I would not suggest using a hand mixer, because hand mixers are very high powered.
  • When it comes to adding the fruit to the scone dough, you do want to add it as gently as possible. Now, it is completely normal for the fruit to break apart a bit as it is worked into the scone dough; however, if it breaks down too much, it can release a lot of juice into the dough, which makes the dough too wet and difficult to work with. 

homemade raspberry cream scones with fresh raspberries

Raspberry Cream Scones Tips & Tricks cont:

  • You can either add in the fresh fruit gently, or you can freeze the fresh berries for a bit and then add them to the dough. I have never made this raspberry cream scone recipe with store-bought frozen raspberries, but I *think* it would work well!
  • You want to transfer the dough onto a lightly floured surface, as this keeps the dough from sticking. Next, flour your hands a bit, then pat the dough into a circle, about 1/2” thick, and slice the dough into 6 or 8 triangles (6 triangles will make for slightly larger scones while 8 will make for slightly thinner scones).
  • Lastly, don’t skip the step about brushing the tops of the scones with heavy cream! It gives the scones a pretty golden brown appearance when baked. 
  • Why do I use heavy cream instead of an egg wash? An egg wash (egg + water) will work fine, but I use heavy cream because it gives the scones an added richness. 

raspberry cream scones on white plate

I love these scones as much as I love cereal! (So obviously, that’s a lot.) If there’s one takeaway from this, it’s that cereal and scones rule all.

 

5 from 1 vote
homemade raspberry scones with toasted almonds
Print
Raspberry Almond Cream Scones
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
 

These homemade raspberry almond cream scones are rich, flaky, and full of sweet, fresh raspberries. Plus, these raspberry scones begin with an easy scone recipe that uses simple ingredients, making the recipe come together quickly!

Course: Breakfast
Cuisine: American
Keyword: Raspberry Almond Cream Scones
Servings: 6 -8 Scones
Author: Michelle
Ingredients
Scones
  • 2 cups all-purpose flour
  • 1/4 cup white sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp lemon zest
  • 1/2 cup unsalted butter, cubed and cold
  • 1 egg
  • 1/4 cup heavy whipping cream, plus more for brushing
  • 1/4 cup sour cream
  • 1 tsp almond extract
  • 1/4 tsp vanilla extract
  • 1/2 cup raspberries
  • Glaze
  • 1 - 1 1/2 cup powdered sugar
  • 2-3 Tbsp heavy whipping cream
  • 1/2 tsp almond extract
  • slivered almonds, for garnishing
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. In a bowl, mix together flour, white sugar, baking powder, lemon zest, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
  3. Whisk together heavy cream, sour cream, egg, almond extract, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
  4. Stir in the raspberries and mix until just combined.

  5. Turn the dough out onto a floured surface, and pat into a 1/2" thick circle. Cut into 8 triangles.
  6. Brush the tops of each scone with a little bit of heavy cream, and bake for 15-16 minutes, or until scones are golden brown.
  7. While the scones are cooling, mix together powdered sugar (starting with 1 cup), heavy whipping cream (beginning with 2 Tbsp), and almond extract. If the glaze seems too thin, add in the last 1/2 cup of powdered sugar. If it seems too thick, add in the last Tbsp of heavy cream.
  8. Pour the glaze over the scones, sprinkle with almonds, and enjoy!

 

homemade raspberry almond cream scone recipe with toasted almonds

My favorite products used in this recipe:

 

 

 

 

Love scones as much as I do?! Here are a few other recipes you might love:

Blueberry Cream Cheese Scones

These homemade blueberry cream cheese scones are sweet, flaky, and topped with a vanilla glaze. Homemade blueberry scones are so simple to make, and are perfect for a quick and easy breakfast, snack, or dessert! homemade scones, blueberry scones, how to make scones

Strawberry Cream Cheese Scones

homemade strawberry cream cheese scone with vanilla glaze

Orange Cream Scones

These homemade Orange Cream Scones are one of my favorite summer dessert recipes! These tender cream scones are packed with orange flavor and topped with a sweet homemade orange glaze, making them a perfect breakfast, brunch, or dessert!

 

(Updated 2020.)

Shared by Michelle

Comments

  1. Gayle @ Pumpkin 'N Spice says

    March 2, 2016 at 4:36 am

    I saw that article about not eating cereal! And then there was a rebuttle that came out and explained it. So crazy! Where do people even come up with these ideas? I would much rather munch on this scone for breakfast than some cereal any day! Love this flavor, Michelle!

    Reply
  2. Jen | Baked by an Introvert says

    March 2, 2016 at 6:55 am

    These scones sound wonderful! Raspberry almond is such a great combination. I can’t wait to try these!!

    Reply
  3. Medha @ Whisk & Shout says

    March 2, 2016 at 1:06 pm

    These scones look amazing! I love almonds in pastry so much 🙂

    Reply
  4. Dorothy at Shockingly Delicious says

    March 2, 2016 at 3:40 pm

    What? Who says millenials don’t eat cereal? Humbug.
    Your scones look AWESOME!

    Reply
  5. Michelle @ The Complete Savorist says

    March 2, 2016 at 6:58 pm

    I really enjoy a good scone. I am a big fan of the flavors you have here.

    Reply
  6. Megan {Country Cleaver} says

    March 2, 2016 at 8:43 pm

    These are just heavnely!! I love the flavor combo!

    Reply
  7. Des @ Life's Ambrosia says

    March 2, 2016 at 10:07 pm

    These are gorgeous! I don’t eat a scones very often, I’m more a yogurt for breakfast kind of girl but I could make an exception for these! Yum!

    Reply
  8. Renee - Kudos Kitchen says

    March 3, 2016 at 5:39 am

    I don’t think you have grandma-like actions at all. You just know what you like (and what you don’t) and are true to who you are! I love that, and I love your scones. Raspberry and almond is a wonderful combination!

    Reply
  9. Maris (In Good Taste) says

    March 3, 2016 at 9:34 am

    So pretty! I love scones as a special treat.

    Reply
  10. Stacey @ Bake.Eat.Repeat. says

    March 3, 2016 at 10:34 am

    Scones are the best. I love them. I have a hard time leaving them alone whenever I make them! These raspberry almond ones look just amazing – I definitely want one with my coffee right now!

    Reply
  11. Deb @ Cooking on the Front Burner says

    March 3, 2016 at 7:47 pm

    I love scones and haven’t tried a version like this (yet) but will soon!

    Reply
  12. Mary says

    January 20, 2019 at 7:01 am

    5 stars
    Perfect for my Sunday morning with a cup of tea. I didn’t have heavy cream but I did have homogenized milk! They are delicious! Oh and my sliced almonds were slivered and I put them on before they went into the oven – turned out fine!

    Reply
  13. Chennell says

    May 8, 2020 at 8:15 pm

    5 stars
    Made these tonight to surprise my MIL with them tomorrow. They came out AMAZING, I had actually never had a scone before. Thanks for sharing!

    Reply

Trackbacks

  1. Strawberry Crumb Cake Muffins - A Latte Food says:
    June 24, 2018 at 11:03 pm

    […] Raspberry Almond Cream Scones […]

    Reply
  2. Mixed Berry Scones with a Lemon Glaze - A Latte Food says:
    April 11, 2019 at 10:40 am

    […] Scones, apart from cake, might be the food I post about the most here, and I’m not going to lie to ya, I don’t hate it. […]

    Reply

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I'm Michelle and this is where you'll witness my baking addiction. I bleed coffee and breathe sugar. Come join me as I journey through life one recipe at a time! READ MORE
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